Instructions: Finely chop the bell peppers, jalapeno peppers (for more fire, include the stems, seeds and ribs) and pears.

In a 3-quart microwave casserole, combine ingredients except the pectin.

Cook, uncovered, on high for eight to 12 minutes to a full boil. Stir well to make sure all the sugar is dissolved.

Stir in pectin. Cook on high for one to three minutes to a full boil.

Stir well and spoon or pour into sterilized jars. Cover tightly with sterilized lids and rings. Store in the refrigerator up to four months.

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